Filled Cheese and Mashed Potato Roll

5 from 8 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 40 mins
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 185 kcal

Ingredients
 

  • 7 medium-sized Soft-Boiling potatoes
  • 70 g Butter
  • 400 g Gratin cheese
  • 3 packet Beef cured ham
  • Tilsiter
  • Salt
  • Black pepper
  • Nutmeg
  • 3 tbsp Flour
  • 2 Eggs
  • 2 packet Sour cream
  • From Ankerkraut mashed potatoes

Instructions
 

  • Peel, wash and cook the potatoes. They are then allowed to cool down until they can be processed further. Then you peel the potatoes and put them in a bowl. This is then seasoned with salt, pepper, nutmeg and the mashed potatoes from Ankerkraut. Add the butter, eggs and flour
  • Now you mash everything together when everything is nice and smooth, you add the sour cream and continue to mash everything until the mass is smooth and supple again.
  • To make things a little easier afterwards, line a baking sheet with parchment paper. Then you give the pounded mass and distribute it evenly over the whole tray. In the oven, preheated to 200 ° C, you bake the cheese and potato dough for about 20 minutes. Then let the dough cool down a bit
  • When the whole thing has cooled down a bit, top it all with the beef ham. Then you put the slices of Tilsiter on top and on top again a layer of the beef ham, which I forgot to take a picture of. In the pictures, don't be surprised that the Tilsiter Gratinkäse is in. I made it because I ran out of Tilsiter cheese.
  • Carefully roll everything up so that the end stays at the bottom. So that there is more space on the sheet in case something leaks, I turned the roller by 90 °. I put as much cheese as I could on the roll and baked the whole thing again for about 20 minutes at 200 ° C
  • We made a salad with it and from now on I can only wish you a lot of fun with it and a good appetite

Nutrition

Serving: 100gCalories: 185kcalCarbohydrates: 13.2gProtein: 7.9gFat: 11g

Leave a Comment

Your email address will not be published.

Rate this recipe




Scroll to Top